I have found that the key is to just sear the outside of the liver, letting the inside stay very pink. I’m proud to say that this recipe does just that. I really dislike the metallic taste and texture of straight up liver, but I’m a believer in the health benefits of organ meat, so I wanted to come up with a way to eat it that maximized the nutritional value but minimized the taste I’m not so fond of. I’ll confess… liver is not a food I naturally want to eat. It’s a regular multi-vitamin powerhouse! But how does it taste? So, are you keeping score? My homely version of chicken liver pate contains the following: Coconut milk is high in medium chain triglycerides (MCTs), which are easily digested and provide a quick source of energy for a healing body. That will give it a slightly different, but still delicious flavor.įinally, instead of the traditional cream, I used full fat coconut milk ( this is the brand I buy). If you do not tolerate ghee, then substitute melted bacon fat or lard (again, making sure it is from a healthy pasture raised animal, if at all possible). I also used grass fed ghee ( this is the brand I buy), which is high in vitamin A (that’s what makes real grass fed butter and ghee yellow in color) and high in vitamin K2.

The Paleo Mom and author of the eagerly anticipated book The Paleo Approach).

Read more about the benefits of bone broth i n this post from Sarah Ballantyne, (a.k.a. It is also a great source of two amino acids, glycine and proline, which help our bodies heal and regulate digestion. Mine happened to be beef because that is what I had in the refrigerator, but I think any flavor would do!īone broth is rich in vitamins and minerals, including calcium, magnesium and phosphorous. Alcohol in small quantities may have some health benefits or at least be a neutral factor in a healthy person’s diet, but for people who are on a healing diet like the paleo autoimmune diet or doing a clean-eating nutritional reset program like the Whole30, alcohol is on the list of things to avoid. While that results in a delicious taste, I decided not to use it in my recipe. Traditionally, chicken liver mousse or pate is made with alcohol like cognac or brandy. What else makes this chicken liver spread super-nourishing? If you are not able to get pasture raised, then at least get organic. If your goal is to eat super-nourishing food, then try to get the best possible liver you can to make this recipe. It stands to reason then that similar profiles are likely found in liver from healthy, pasture raised animals. What liver does store is a whole mess of important nutrients, including vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron.Īlthough studies have not been done comparing the levels of these nutrients in the liver from pasture raised animals to the liver from animals raised in factory farms, we do know that eggs from pasture raised chickens have up to 5 times more omega 3 as well as more vitamin A and E. Rather, any toxins the body can’t eliminate end up accumulating in fat, which most people don’t think twice about consuming. Chris Kresser refutes that idea in this post, pointing out that liver filters toxins but does not store them. Perhaps you’ve heard that liver is full of toxins because it is part of the system in the body that eliminates them.

Chicken liver pate thyme substitute